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90 Most Popular Japanese Soups and Broths to try in 2024
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In 2024, the culinary landscape of Japan continues to captivate global palates, with its soups and broths taking center stage. These traditional liquids, steeped in history and culture, offer a symphony of flavors, making them an integral part of the Japanese dining experience. From the delicate umami notes of miso to the hearty warmth of tonkotsu, Japanese soups and broths are a testament to the country's rich gastronomic heritage.
This comprehensive guide dives deep into the 90 most sought-after Japanese soups and broths you must savor this year. Whether you're a seasoned food enthusiast or new to Japanese cuisine, prepare to embark on a flavorful journey that showcases the depth and diversity of Japan's soup culture.
Japanese Soups and Broths
A
Asari Miso Shiru (浅利味噌汁)
- Miso soup with asari clams
Awase Dashi (合わせ出汁)
- Mixed dashi stock made with kombu and bonito
Azuki Shirogayu (小豆白粥)
- Rice porridge with azuki beans
B
Bafun Dashi (馬糞出汁)
- Dashi made from dried horse manure
Buri Dashi (鰤出汁)
- Dashi made from yellowtail fish
Butajiru (豚汁)
- Miso soup with pork and vegetables
C
Chawanmushi (茶碗蒸し)
- Savory egg custard soup
Chikuzenni (筑前煮)
- Braised chicken and vegetables in dashi
Clam Miso Soup (蜆味噌汁)
- Miso soup with clams
Crab Bisque (蟹ビスク)
- Creamy crab soup
D
Dangojiru (だんご汁)
- Soup with rice dumplings
Dobinmushi (土瓶蒸し)
- Seafood cooked in a clay teapot
E
Ebi Dashi (海老出汁)
- Shrimp stock
Egg Drop Soup (卵落としスープ)
- Broth with stirred egg
G
Gomadare Shirogayu (胡麻ダレ白粥)
- Rice porridge with sesame sauce
Gyokuro (玉露)
- High grade green tea often used for broth
H
Hijiki Dashi (ひじき出汁)
- Dashi made with hijiki seaweed
Hototogisu (ほととぎす)
- Clear chicken broth soup
I
Iwashi Dashi (鰯出汁)
- Sardine fish stock
Iwanori Dashi (岩のり出汁)
- Dashi made with iwanori seaweed
K
Kamo Dashi (鴨出汁)
- Duck bone broth
Katsuo Dashi (鰹出汁)
- Bonito fish stock
Kenchinjiru (けんちん汁)
- Clear soup with vegetables
Kinoko Dashi (きのこ出汁)
- Mushroom stock
Kombu Dashi (昆布出汁)
- Kelp stock
M
Mentsuyu (麺つゆ)
- Noodle dipping sauce
Miso Ramen (味噌ラーメン)
- Ramen in miso broth
Misoshiru (味噌汁)
- Soybean paste soup
Mizutaki (水炊き)
- Chicken hot pot soup
Mizutaki Dashi (水炊き出汁)
- Mizutaki chicken broth
Mushroom Miso Soup (茸味噌汁)
- Miso soup with mushrooms
N
Nabemono (鍋物)
- Variety of Japanese hot pot dishes
Nameko Dashi (なめこ出汁)
- Nameko mushroom broth
Noppeijiru (野菜汁)
- Vegetable soup
O
Oden (おでん)
- Fish cake & vegetable hot pot soup
Okera (おケラ)
- Soup thickened with kudzu starch
Oyster Miso Soup (牡蠣味噌汁)
- Miso soup with oysters
R
Ramen (ラーメン)
- Wheat noodles in flavored broth
S
Saba Dashi (鯖出汁)
- Mackerel broth
Sakana Dashi (魚出汁)
- Fish stock
Sansai Dashi (山菜出汁)
- Wild vegetable broth
Seaweed Miso Soup (海藻味噌汁)
- Miso soup with seaweed
Shiitake Dashi (椎茸出汁)
- Shiitake mushroom broth
Shinsen Yose Nabe (新鮮寄せ鍋)
- Seafood hot pot
Shirumono (汁物)
- Clear broth soups
Shōjin Dashi (精進出汁)
- Vegetable broth for Buddhist monks
Shrimp Miso Soup (海老味噌汁)
- Miso soup with shrimp
Sui Mono (吸い物)
- Clear savory broth
Suimono (吸物)
- Clear broth soup
Sumashi Jiru (すまし汁)
- Clear broth with onions
Suwari Nabe (座り鍋)
- Individual hot pots
T
Takenoko Dashi (竹の子出汁)
- Bamboo shoot broth
Tofu Miso Soup (豆腐味噌汁)
- Tofu and miso soup
Tori Paitan (鶏白湯)
- Creamy chicken broth
Tōfu Shiru (豆腐汁)
- Tofu miso soup
Tonjiru (豚汁)
- Hearty miso pork soup
Toriniku Dashi (鶏肉出汁)
- Chicken broth
Tsukimi Udon (月見うどん)
- Udon noodle soup with egg
U
Udon (うどん)
- Thick wheat flour noodles
Ume Dashi (梅出汁)
- Japanese plum broth
Umi Dashi (海出汁)
- Broth made from ocean fish
W
Wakame Dashi (わかめ出汁)
- Seaweed broth
Wakame Miso Soup (わかめ味噌汁)
- Seaweed and miso soup
Y
Yasai Dashi (野菜出汁)
- Vegetable stock
Yose Nabe (寄せ鍋)
- Seafood hot pot
Yuzu Dashi (柚子出汁)
- Japanese citrus broth
Yuzu Ponzu (柚子ポン酢)
- Yuzu citrus seasoned sauce for dipping
Z
Zōni (雑炊)
- Rice cake soup
Zosui (雑炊)
- Rice soup with meat and vegetables
Getting the Most out of Japanese Soups and Broths
First and foremost, understanding the foundation of many Japanese dishes lies in the dashi broth, often made with dashi and kombu. This flavorful broth is the base for classics like miso ramen, udon soup, and the delicate Japanese clear soup. When dining at a Japanese restaurant or trying a Japanese soup recipe at home, always inquire or ensure the freshness of the dashi.
Japanese cuisine is vast, and soups are no exception. From the hearty tonkotsu ramen with its rich pork broth to the light and refreshing Japanese clear onion soup, there's a spectrum to explore. If you're making it at home, follow the recipe closely the first time, then feel free to tweak according to your palate. For those who love a meaty flavor, beef udon with its savory beef broth is a must-try. Vegetable enthusiasts can savor the Japanese vegetable soup, often enriched with sliced mushrooms, scallion, and sometimes a hint of crispy pork belly. And if you're looking for something traditional yet easy to make at home, the classic miso soup with miso paste and tofu is a staple.
When dining out, don't hesitate to ask the chef about the soup base, whether it's a bone broth, chicken broth, or a modern Japanese take on a classic. And if you're venturing into making a big batch at home, remember that many Japanese soups, like the tonkotsu ramen broth, can be reheated, retaining their rich flavors.
Lastly, embrace the diversity of Japanese cuisine by trying various noodle soups, from a bowl of soba noodle soup to the ever-popular ramen noodles.
Savoring these soups the Japanese way not only tantalizes the taste buds but also offers a deep dive into the heart of Japanese food culture.
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